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Maine Menu: Spirit of Massachusetts

On this week's Maine Menu, WMTW News 8's Jim Keithley goes to the Spirit of Massachusetts in Kennebunk, an old double-masted schooner that has been remade into a floating restaurant! Check out the pan-seared scallops their executive chef made him.

On this week's Maine Menu, WMTW News 8's Jim Keithley goes to the Spirit of Massachusetts in Kennebunk, an old double-masted schooner that has been remade into a floating restaurant! Check out the pan-seared scallops their executive chef made him.

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Updated: 8:49 AM EDT Sep 4, 2016

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WEBVTT JI THE SPIRIT OF MASSACHUSETTSNOW A FLOATING RESTAURANT.COME DOWN INTO THE GALLEYKITCHEN WITH EXECUTIVE CHEFMICHAEL SOMERSET.WHAT ARE WE GOING TO MAKE?>> SEARED SCALLOPS WITH BACONVINAIGRETTE OF RAY WARM SPINACHSALAD.JIM: IT IS A LOT OF SMALLPLATES?>> NOT ANYTHING TO LARGE THAT WEDO.LOGISTICS WISE IT IS EASY FOR USTO TURN OUT A SMALL PLATE.FOR A FIVE DISHES, A GLASS OFWINE OR A COP TALE.WE HAVE SOME MIDST -- OR ACOCKTAIL.WE HAVE SOME MINCED GARLIC,BACON, APPLE CIDER VINEGAR,FRESH ORANGE JUICE, AND STIRTHIS TOGETHER.I ALWAYS ADD A LITTLE BIT OFSALT FOR FLAVOR.WE USE THESE SCALLOPS.JIM: THESE ARE NOT TINY. TWO IS ABOUT AS MUCH AS YOUWANT TO EAT.WE HAVE THE PAN THAT IS HOT, LAYTHEM IN.ALWAYS LAY THEM AWAY FROM YOU SOIF THEY DO SPLATTER YOU WILL NOTGET BURNED.THIS IS THE BACON VINAIGRETTE WENE UP SO WE WANT ADD THAT TOOUR PAN.TURN IT ON LOW HEAT.ONCE THE VINAIGRETTE BEGINS TOHE UP YOU WILL SEE THE BUBBLESFORMING, TURN A HEAT OFF.WE HAVE SOME FRESH THEY BESPINACH, ADD THAT IN FRESHBABY SPINACH, ADD THA IN ANDSOME OF THAT BACON.WE COUNT IT IN THE VINAIGRETTE-- COAT IT IN THE VINAIGRETTE.JIM: JUST ONE SECOND, RIGHT?>> IF YOU DO IT ANY LONGER ITWILL STAY RIGHT DOWN.NOTICE IT IS STARTING TO PULLAWAY FROM THE PAN.THOSE ARE DONE.TAKE THESE RIGHT OVER HERE.TAKE OUR TWO SCALLOPS.JIM: LOOKS DELICIOUS, I CANNOTWAIT.AND I LOVE SCALLOPS.DELICIOUS, THANK YOU VERY MUCH.I AM GOING TO KEEP EATING.

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Maine Menu: Spirit of Massachusetts

On this week's Maine Menu, WMTW News 8's Jim Keithley goes to the Spirit of Massachusetts in Kennebunk, an old double-masted schooner that has been remade into a floating restaurant! Check out the pan-seared scallops their executive chef made him.